Eclectic Red Barn: Excellent Side Dish

Sunday, August 9, 2020

Excellent Side Dish - Melting Potatoes

Every once in awhile, hubby actually looks at recipes. So he says, "we need to try Melting Potatoes". They taste like poutine. I think poutine is one of those dishes that you either like or you don't. We love it. Poutine is a dish that includes french fries and cheese curds topped with a brown gravy. It originated in the Canadian province of Quebec. When we are in Vermont, we always head to our favorite restaurant to get some poutine.

Melting Potatoes. Share NOW. #sidedishes #potatoes #melitngpotatoes #eclecticredbarn

I did sort of really brown a couple of potatoes. Don't look at them.
Now this dish does not use french fries or cheese curd. Instead it uses just regular potatoes. They are great but I must admit they do not taste like poutine. Maybe, it's the fact that there is no cheese curd. Still, we totally enjoyed them and will definitely make them again.

They take 45 minutes to make but, you don't really do much other than turn the potatoes over every 15 minutes. The last 15 minutes, you add broth and that turns into gravy. We kept fighting over the gravy. They have a crunchy outside and a creamy inside.

Hubby loves garlic so you can see all of those bits of garlic on the potatoes. I added some fresh parsley. One recipe called for fresh thyme but I didn't have any so parsley had to do.

Even if you have never had poutine, try these melting potatoes. They are awesome and make a lovely side dish.

Recipe Print

Melting Potatoes

Ingredients

3 pounds Yukon Gold potatoes, peeled
6 tablespoons butter, melted
1 tablespoon chopped fresh thyme or 1 tsp. ground thyme
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups chicken broth
2 garlic cloves, lightly crushed and peeled

Instructions

Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
Combine melted butter, thyme, salt, and pepper in a medium bowl.
Cut ends of potatoes off and cut into 3/4 to 1-inch thick disks.
Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan. (Use a metal pan, glass can break at such high temps.)
Roast for 15 minutes.
Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes.
Baste potatoes with sauce and serve.